To Go With Chardonnay, a Goat Cheese Galette

Light elegance, often with citric notes, keeps these chardonnays from muscling in and taking over the conversation. They are accommodating and know their place. This herbal, slightly tangy goat cheese galette, which has a nuttiness thanks to whole-wheat flour and the walnut topping, will flatter the Santa Barbara chardonnays, especially the leaner ones. Serve the galette hot as a first course or barely warm before dessert as a cheese course, with a tangle of sweet mâche in vinaigrette alongside. Or cut narrow wedges for an aperitif hors d’oeuvre. And pour the chardonnay.